Refined cooking, explained step by step
Explore French–Belgian recipes, classic sauces, modern techniques, and thoughtful plating, with practical lessons from my restaurant kitchen.
Recipes & Techniques
Try a new sauce, practise your plating, or cook a complete dish with me.
Green Herb Oil
Bring fresh flavour and vibrant colour to your dishes. Learn how to make herb oil for sauces, garnishes, and finishing your plates.
Beurre Blanc
Explore classic butter sauces and learn how temperature, balance, and technique help you achieve a smooth finish.
Turn fish trimmings and prawn shells into a clear, flavourful consommé, with a method explained step by step.
Fish Consommé
Meet Chef Viviane
I’m Viviane, a chef for 18 years. Together with Ivan, I run Restaurant Klavertje Vier in Kuurne, Belgium, where I cook French-Belgian food from scratch, with a modern touch and seasonal ingredients, including herbs and vegetables from our garden.
Here, I share the skills and small details that matter to me-from building flavour to finishing a plate-so you can put them into practice in your own cooking.
Cooking Guides
Calm Kitchen System
Bring more order to your cooking with practical guidance on preparation, timing and getting everything ready to serve together.
Your First Real Kitchen
Get ready for life in a working kitchen, with guidance on organisation, professional habits and finding your rhythm during service.
Learn six classic butter sauces, with clear recipes and practical advice on temperature, texture and balance.
The Art of Butter Sauce
Recommended Kitchen Tools
Good tools will not make you a better cook on their own.
But the right ones make good work easier to repeat.
Here I share the tools I use and trust, chosen for control, balance, and consistency in the kitchen.
Refined cooking guidance from Chef Viviane of Klavertje Vier
For serious home cooks and aspiring chefs building stronger kitchen foundations.
hello@klavertjevier.store
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